Oatmeal-Blueberry Muffins

Name: Oatmeal-Blueberry Muffins recipe
Prep time: 20 min
Cook time: 20 min
Yield: 12 muffins
Cuisine: Global
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup frozen cranberries, thawed; 1 ¼ cups plain yogurt; ½ cup white sugar; ½ cup brown sugar; 2 large eggs, beaten; 1 cup quick-cooking oats; 1 cup frozen blueberries, thawed

by Mason Stanley 1 year ago

0 (0)

20 minutes

207.8 kcal

42.6 g carbs

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Description

A muffin with a burst of fruit flavor from cranberries and blueberries for a good breakfast treat or brunch.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup frozen cranberries, thawed
1 ¼ cups plain yogurt
½ cup white sugar
½ cup brown sugar
2 large eggs, beaten
1 cup quick-cooking oats
1 cup frozen blueberries, thawed

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
2. Blend flour, baking powder, and baking soda together in a small bowl.
3. Chop thawed cranberries in half; set aside.
4. Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
5. Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.